I’m really proud of myself, a post about the vegan chocolate cake I’ve made twice now. Super easy and delicious!
I n g r e d i e n t s
- 1 1/2 cups unbleached, all-purpose flour
- 3/4 cup granulated sugar
- 1/2 teaspoon salt
- 1 teaspoon baking soda
- 1/4 cup unsweetened cocoa powder
- 1 1/2 teaspoons vanilla extract
- 1/3 cup canola oil
- 1 tablespoon white distilled vinegar
- 1 cup cold water
D i r e c t i o n s
Preheat the oven to 350° F. Lightly oil a Bundt pan, 9-inch springform pan, or muffin tins.
Combine the flour, sugar, salt, baking soda, and cocoa powder in a bowl until thoroughly combined. Create a well in the center of your dry ingredients, and add the vanilla, oil, vinegar, and water. Mix until just combined. Pour into your prepared pan, and bake in the preheated oven for 30 minutes, until a toothpick inserted in center comes out clean. If making cupcakes, check for doneness after 15 minutes.
Cool on a wire rack. To remove the cake from the pan, run a sharp knife around the inside of the pan to loosen the cake. To serve, simply dust with sifted confectioner’s sugar and top with fresh raspberries.
Yield: One 9-inch cake or 8 cupcakes
Double the recipe for a layer cake or bundt cake
From: The Joy of Vegan Baking